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The dessert and pastry thread

Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Sep 10, 2011.

  1. kwilkinson

    kwilkinson Senior member

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    Reading that conversation while focusing on your avatars is quite funny.
     
  2. Alter

    Alter Senior member

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    Sorry to interfere with a romantic moment but...time for some pics:

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    1 person likes this.
  3. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    So, I've decided that I am going to teach myself how to make pastry. Get ready for lulz. Will poast pics, good and awful.
     
  4. foodguy

    foodguy Senior member

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    that's something i've always meant to do, too. it would be nice to be able to roll out tart pastry that didn't look like a map of africa.
     
  5. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    I don't really know where to start. I think I want to start with classic stuff, like tarts and millefeuille rather than bizarre plated deserts. Mainly because I like learning good technique, but also because I prefer them to most of what I have in restaurants. I should probably make some sort of outline of what I am going to try.
     
  6. foodguy

    foodguy Senior member

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    there are some good books. jim dodge's american baker is still classic. nick malgieri has a how to bake book that's good. Sherry Yard's Secrets of Baking might appeal to you ... she tackles one big concept and then spins it off into different uses. i've always wanted to cook my way through lindsay shere's chez panisse desserts ... everything i've made from there has been fantastic. Or you can just wait a year ... i have it on good authority that there is a bouchon bakery book in the works.
    in my experience, pastry, more than savory cooking, is a matter of touch and feel. i did a piece once where i made a couple of pies every week for a whole summer, trying to find the perfect crust recipe. what i found was that at the end of the summer, i could get a pretty good crust out of almost any recipe. it was just a matter of how i worked it.
     
  7. Rambo

    Rambo Senior member

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    Why can't you just bake a fucking pie and be happy?
     
  8. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Because I like to learn things.
     
  9. Rambo

    Rambo Senior member

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    Great. I'm particularly partial to pecan.
     
  10. impolyt_one

    impolyt_one Senior member

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    there are Pierre Herme and Laduree cookbooks.
     
  11. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    I don't like pecan pie. Actually, I don't like pies at all. I need ideas, cause I got none.
     
  12. foodguy

    foodguy Senior member

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    how is it possible that a human being can not like pie? it's like not liking sunny days.
     
  13. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Look who you are talking to. I like tarts, because they are thinner. Pies are too sweet, in general, though I love lime and lemon based ones. Pecan is like having a cavity.
     
  14. mgm9128

    mgm9128 Senior member

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    Make a quiche. Artichoke is nice.
     
  15. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    I made puff pastry this evening. Not sure what the hell I am going to do with it.
     
  16. impolyt_one

    impolyt_one Senior member

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  17. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    They require yeast in the dough. I think I might make a mille feuille for desert tomorrow night. Might be lol-worthy.
     
    Last edited: Nov 10, 2011
  18. impolyt_one

    impolyt_one Senior member

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    Well, if anybody is gonna pull off this kinda shit at home, it's you. You have the steam oven and the huge countertops. Mrs. TOJ tries patissierie once in awhile but gives up because we always have a little 2 ' x 2' 'countertop' and a tiny <30L oven with really annoying hot spots. Cooking at home in Asia, unless you buy some $10 million custom home, is like camp cooking. You get two burners, a tiny fridge, a small sink. Ergonomics is lol.

    There's this woman's blog that Mrs TOJ follows, she can really just make anything under the sun and does it well, she's amazing. She does it in a tiny little Japanese kitchen too, with a crappy little $800 26L electric Panasonic oven like we have.
    http://coupefeti.exblog.jp/
     
    Last edited: Nov 10, 2011
  19. kwilkinson

    kwilkinson Senior member

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    Make a tart with that delicious november asparagus.
     
  20. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    You re just like mm. What part of dessert do you two not understand?
     

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